Great Chefs Cook Vegan - Linda Long [22]
To make the Apple Consomme: Cut celery and unpeeled apples into 1-inch chunks. Using a juicing machine, juice apples and celery together. Discard the waste and pass juice through a fine-mesh sieve. Whisk the vitamin C powder or lemon juice into the juice. If using apple pectin, use one-fourth of the apple and celery juice and whisk into the apple pectin. Bring mixture to a boil, whisking constantly until dissolved. Remove from heat and chill immediately. Once cold, whisk it back into the rest of the juice. This will give the consommé a slightly viscous quality. If desired, season the juice with salt and pepper to taste.
Celery Root Rémoulade
1 celery root, peeled and cut into fine julienne
2 tablespoons dairy-free mayonnaise
2 teaspoons Dijon mustard
2 tablespoons chopped chives
2 tablespoons chopped parsley
Salt and freshly ground white pepper to taste
To make the Celery Root Rémoulade: Blanch celery root for about 15 seconds (reserve blanching water) and then shock in an ice water bath (reserve ice water). Drain the julienne and pat dry. The julienne should be cooked through but not falling apart. In a medium-size bowl, mix together the cooked celery root julienne, mayonnaise, mustard, chives, and parsley. Add salt and pepper; set aside.
Garnish
2 large celery root, peeled and cut into 60 battonets (2 x 1/4 x 1/4-inch-long pieces)
1/4 cup celery root, peeled and finely diced
Olive oil
Salt and pepper to taste
1 cup picked celery leaves
1/3 cup shaved red radish (preferably using a mandoline)
1/4 cup red apple (Macintosh or Gala) unpeeled, cut into brunoise
1 Granny Smith apple, unpeeled, half cut into fine julienne, half cut into brunoise
How to Plate: Cook celery root battonets in the reserved blanching water for about 2 minutes, or until tender but not falling apart. Remove from water (reserve blanching water) and shock in reserved ice water; drain (reserve ice water). Cook celery root brunoise in reserved boiling water for about 10 seconds. Remove from water and shock in reserved ice water; drain and set aside.
Season celery root battonets with a bit of oil, salt, and pepper. Place 9 celery root battonets in a triangular shape on the bottom of six chilled bowls. On the inside of each triangle, pour enough Celery Root Remoulade to fill to the top. Garnish with celery leaves and red radish shavings. Pour about 1/3 cup Apple Consommé into the bottom of each bowl, around the celery root triangle. Sprinkle about 2 tablespoons each of the celery root brunoise, red apple brunoise, and Granny Smith apple brunoise into each bowl. Scatter the Granny Smith apple julienne on top of each dish as a final garnish. Serve immediately.
Beet Salad with Red Beet Reduction, Walnut Chutney, Arugula, and Horseradish
Serves 6
Beet Salad
2 pounds large red beets
2 pounds large yellow beets
2 tablespoons salt
2 tablespoons olive oil
2 tablespoons sherry vinegar
Salt and white pepper to taste
To make the Beet Salad: Wash red and yellow beets in cold water; place each color in separate pots and cover with cold water. Add 1 tablespoon salt to each pot and heat on high until boiling. Reduce to a simmer for 1 hour, or until tender. Drain, peel, and cut into 3/4‑inch squares, keeping beet colors separate to avoid color bleeding. Season each with oil, vinegar, salt, and pepper.
Beet Reduction
1 pound large red beets, peeled
To make the Beet Reduction: Cut beets into 1/2-inch pieces and juice in a juicer, discarding solids. If no juicer is available, use a blender and blend with a little bit of water until smooth, straining solids through a fine mesh sieve. Put the beet juice into a small saucepan over low heat. Reduce juice by two-thirds, or until a syrup-like consistency. Strain the juice through a fine mesh sieve, chill, and set aside.
Walnut Chutney
2 cups walnuts, shelled
1 tablespoon olive oil
1/3 cup walnut oil
1 tablespoon maple syrup
1/2 teaspoon sherry vinegar
1/2 teaspoon mustard powder
Salt and freshly ground pepper to taste
To make the Walnut Chutney: Place walnuts